Pig’s Liver Forcemeat

Salami

Prosciutto Ham

Sausage

Rigatino (Lari’s name for Bacon)

Pig’s Liver Forcemeat

Around Lari the “fegatello”, has always been made using two parts of meat (the scamerita shoulder cut and bacon) and one part pork liver, and without netting. The uniqueness of the pig’s liver forcemeat made by our butcher's shop is that, in addition to garlic, salt and pepper, we also use sage to complete the seasoning of the product, which gives a special flavor to the cooked fegatelli.